1 baked 9" pastry shell
2 c. vanilla ice cream
1 (3 3/4 oz.) pkg. instant vanilla pudding
Whipped cream or Cool Whip
Ground nutmeg
1 c. pumpkin
1 1/4 tsp. pumpkin pie spice (or 1 tsp. cinnamon, 1/4 tsp. nutmeg + 1/4 tsp. allspice)

Let ice cream stand at room temperature in a bowl until it is soft enough to mix with pumpkin and spices. Stir with a spoon until well blended. Add instant pudding and beat with electric mixer 1 minute. Pour into pastry shell and refrigerate overnight (or at least 6 hours, if in a hurry). Spread whipped cream or Cool Whip over pie. Before cutting and serving, sprinkle lightly with nutmeg. Keep refrigerated until ready to serve. Serves 8.